For 4 people
Barnyard stock 1 kg of chicken carcasses 1 kg clean, oven roast hen 240 g of sliced white veal foot 80 g sliced carrots 60 g of sliced onions 40 g of spring onions 10 g of concentrated tomato 16 g of cloves of garlic and their skin, sliced 20 g of the green part of a leek, sliced 20 g of butter 1,400 g of cold water 200 g of red wine, reduced from 400 to 200 g 100 g of chickpeas
Artichoke stock 9 g of peeled cloves of garlic 565 g of artichokes 45 g of onions 40 g of celeriac 35 g of carrots 20 g of extra virgin olive oil 20 g of white wine 300 g of chicken stock 350 g of water 120 g of chickpeas 10 g of parsley 1 bay leaf thyme 1 crushed green cardamom 1 g of salt Artichoke and rosemary infusion 500 g of artichoke stock 12.5 g of rosemary leaves Confit artichokes 240 g of artichokes 3 g of fresh tarragon leaves 30 g of extra virgin olive oil fine salt Oily rosemary base 200 g of artichoke and rosemary infusion 24 g of kuzu 60 g of extra virgin olive oil 5 g of honey Raw artichoke slices 4 artichokes fresh water ascorbic acid
Barnyard stock Gently fry the hen in a frying pan. Sweat the carrots, onions and spring onions in some butter in a stainless steel pan, and mix thoroughly. Add the cooked carcasses. Add the cold water and reduced red wine. Add the veal foot, garlic and concentrated tomato. Cook on a low heat for two hours, skimming the froth off. Drain and pass through a vegetable blender. Cool quickly, remove all the fat and store in the fridge.
Artichoke stock Place the chickpeas to soak in water the night before. Cut everything, apart from the artichokes, into even-sized slices. Clean the artichokes, removing the outer leaves, without peeling them or removing the fuzz. Place in a pan, cover and sweat the vegetables with the olive oil, parsley, bay leaf, type and crushed cardamom. Add the artichokes and toss everything together for a few minutes. Process in a Gastrovac. Add white wine, stock, water and then the chickpeas. Leave to rest slightly and cook for 90 minutes at 55 ºC. After reaching the temperature indicated, drain and leave to cool.
Artichoke and rosemary infusion Pour the artichoke stock into a pan and bring to the boil. Take off the heat and add the rosemary leaves. Cover with film and leave to infuse for 3 minutes. Drain and rest until ready to serve.
Confit artichokes Add the artichokes to the oil, the tarragon leaves and a pinch of salt. Place in a vacuum bag. Meanwhile, heat the oven to 100 °C. Cook for 25 minutes (the time varies depending on the size of the artichokes).
Oily rosemary base Place all the ingredients (apart from the oil) together in a pan and blend with the mixer. Heat, stirring constantly. When the mixture has thickened, add the oil to obtain an emulsion.
Raw artichoke slices Pour half a litre of water into a container along with a teaspoon of ascorbic acid. Cut the artichokes into very fine slices, then soak in the water and ascorbic acid.
Garnish Remove the artichokes from the vacuum bag, cut one in half and the other into quarters. Drain the oil, add salt to taste and spread with the oily stock. Use the oily stock to make a mark on the plate, place the artichokes on top of it and top with the raw artichoke sl
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